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It’s Friday, so I am going to kill you with Chocolate.
Ok, of course I am not going to kill you, but you might just die sitting there looking at these cupcakes.
They’re definitely a Friday cupcake.
So every year on December 24 we have have a giant and I mean giant bowl of Death by Chocolate. Seriously you guys this is a party size punch bowl. The recipe should serve twenty-five people.
Notice that I said it should, not it does. Somehow we seem to finish it off within a day after. Now there is a lot of us (at Christmas it is all nine of us, plus some, sometimes plus seventeen), but not twenty-five.
Really you can’t blame us. For one we only make it ONCE a year. Only once. Trust me everyone looks forward to Christmas Eve just to get some Death By Chocolate. It’s really good, my mom’s recipe is the best.
It’s layered with all the good stuff. Chocolate cake, Kahlua, Chocolate Mousse, Whipped Cream and Snickers.
They are a little involved, but I promise they are worth it. So, so, so worth it. Really you will not regret these cupcakes.
I guess I got antsy, cause all my brain was thinking was death by chocolate.
See, I have these rules. One of my crazy rules is that Death By Chocolate can only be made on Christmas Eve. Only Christmas. Not Easter, not the 4th of July, not Halloween and definitely not Thanksgiving. Only Christmas and only once a year.
It’s a sacred Christmas tradition. Don’t mess with my traditions. Seriously, don’t.
Anyway, since I just could not make the real thing, I settled on cupcakes.
Cause that totally makes sense, right?
Actually settled is the wrong word. Settled makes these cupcakes sound like they are not as amazing as they are. Honestly, and I can not believe I am saying this, they might be better than the giant punch bowl. The cupcakes alone are so good. Moist, chocolate and pure heaven. Really that is what my twelve-year-old brother said,”Whoa, that’s seriously like a little bit of heaven.” Let me note that this kid never give me compliments about food, unless it is his favorite homemade 3 cheese pizza. That’s his favorite.
Ok, then there’s the whipped cream filling and the chocolate mousse frosting. Oh the mousse, the mousse it what Death By Chocolate is all about. Gotta love the mousse. I finished off the cupcakes with chopped Snicker sauce, for some reason my mom’s recipe for Death by Chocolate involves chopped Snickers. Not sure why, but it does and well it’s good. Obviously.
Oh wait, then because I just had to go a little more over the top (hey, its Friday, over the top is a must) I made a chocolate Kahlua sauce just to drizzle all over the top.
Death By Chocolate Cupcakes
Ingredients
Chocolate Mousse Frosting
- 7 oz bittersweet chocolate, finely chopped
- 3 tablespoons water
- 4 large eggs, at room temperature, separated (use pasteurized eggs, if you are concerned about eating raw eggs)
- Pinch of coarse salt
Cupcakes
- 1 1/8 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 1/4 cup Kahlua
Filling
- 1/2 cup cold heavy whipping cream
- 1/2 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon Kahlua
Chocolate Kahlua Sauce
- 1/8 cup water
- 1/4 cup brown sugar
- 1/2 cup heavy cream
- 1 tablespoon Kahlua
- 1/4 teaspoon sea salt
- 2 tablespoons semi-sweet chocolate chips
Topping
- 1/2 cup chopped Snickers
Instructions
- Begin by making the chocolate mousse frosting. Combine the chocolate and water in a microwave safe bowl. Microwave on 30 seconds intervals, stirring after each, until just melted. Once the chocolate is melted whisk in the four egg yolks. Don't stop whisking until they are completely combined. Set aside. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt. Whip on medium-high speed until stiff peaks form. They will be thick and smooth. This took me about five minutes. Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently with a spatula only until there are no visible streaks left. Be as gentle as possible, you dont want to deflate the egg whites. Cover the bowl and place in the freezer for at least one hour while you bake the cupcakes.
- Heat oven to 350°F. Line a cupcake tin with liners.
- Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla. Beat on medium speed of mixer for two minutes. Beat in Kahlua. Evenly scoop batter into prepared muffin liners.
- Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Allow to cool completely before filling and frosting.
- While the cupcakes cool make the filling and chocolate Kahlua sauce. For the sauce, whisk together the heavy cream, Kahlua, and salt in a small bowl. Set aside. Combine the brown sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 3-5 minutes. When you see that it has started to turn brown, slowly pour in the heavy cream mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and stir in the chocolate. Set aside.
- Pour the cream into a bowl of a stand mixer. Whip on medium high speed for about two minutes, then turn the speed to high and add the powdered sugar, Kahlua and vanilla. Whip until stiff peaks form. Place in the fridge until ready to use.
- To assemble the cupcakes Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the whipped cream filling. Transfer the Chocolate Mousse Frosting to a pastry bag fitted with a tip. Pipe frosting (make sure it is cold) into a swirl on each cupcake (you can also just spread the frosting on with a knife). The mouse may or may not hold it's shape, it depends on how cold and stiff it is. Don't worry if the mousse does not hold it's shape, it's still delicious! Sprinkle with chopped Snickers and drizzle the chocolate Kahlua sauce over the top, if desired.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Like I said, your gonna die.
Excellent post. I was checking continuously this weblog and I am inspired!
Very helpful info specially the remaining phase 🙂 I deal with
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Thank you and best of luck.
Thank you!
Hi Tieghan, should I double the recipe if I am hoping to make a 6″ cake?
No need to double the recipe. This should work great for an 8 inch layer cake. Please let me know if you have any other questions. Happy Thanksgiving! ?
No the recipe will be good as is. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Can the mousse be frozen longer than an hour? say overnight?
Hey Cheryl, I think it would change the texture of the mousse and not defrost properly, but I do not know this for sure since I have never actually frozen mousse. Sorry I was not of more help, but let me know if you have nay more questions!
Wow they look amazing. I would love it if you came and shared them at
http://www.twiggstudios.com/2013/05/sunday-show-off-linky-party_11.html?m=1
Hugs aimee xxx
Thank you, Aimee!
Oh yeah! This sounds like a fantastic way to die. We are definitely going to be trying this recipe. Thanks for sharing it.
Ha! Thanks!! Hope you guys love these!!!
Oh my goodness- I would eat them all. YUM
I know!!! They are tempting! Thanks Gina!
I love this recipe as well! Please link this recipe up at Home | Styled as well! I’m so impressed with your recipes and love the ideas! Have a great day! http://home-styled.blogspot.com/2013/04/link-party-show-your-style-sunday-5.html
Thank you Kinsley! You are too nice!
These sound so good! =)
I love chocolate!
Im a Pinterest and Bloglovin follower, love your site!
YA! Thank so much for following along Melissa!
This is totally deadly delicious =D… O M G!!!! You are so cruel sharing this!!!!…. Keep sharing though LOL!!! Please bring this to my link Party, this is worth sharing!!!
Hope you are having a lovely day
Hugs
Cami @ TitiCrafty by Camila
Thank you, Camila!
Oh dear. Death by chocolate is my oldest daughter’s favorite…and to be told that we can make it in these nifty individual serving sizes?? Our recipe is slightly different but I think I need the mousse is a definite addition and tweak to ours 🙂
Oh you have to have the mousse!!! It is crazy good and our favorite part! Hope you guys love these!
Hi Tieghan. I found your blog from Sumo’s Market Yourself Monday Link/Blog Party. These cupcakes look ridiculously delicious, great job posting them!
Have a Sweet Day!
Heather
My-Sweet-Mission.com
Thank you Heather! And thanks so much for stopping by!
I just thought that I was going to stop eating sweets…these are to die for….I will not be able to resist!
Hehe! Thanks, I hope you love them!
Love the recipe. Always on the lookout for good and different cup cakes. I love the mousse frosting!
Thank you, Marie! The chocolate mousse frosting is so good!
REALLY, TIEGHAN! You ARE killing me!!! Oh my this is sooooooo yummy!
Heheh!! Love that! Thanks so much for all the comments. I love them!
Wow! These look amazing, thanks for sharing the recipe.
Thank you!